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dougemsmacks

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dougemsmacks
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  • Ribeye or Porterhouse but sometimes it's just a Flat iron that fits the budget. I do have a question, I have not been on the forum for awhile and see the reverse sear posts I am curious how that would work for a well done steak. My dad likes it well…
  • i found it for you, type in jj direct ribs and look at someone who was asking for the recipe  
  • there was a recipie and directions to cook direct some time back, i did a search and found an old post from me but i did not find the directions, maybe someone can help with the search terms that would pull it up. if not it can be done and needs t…
  • done the chicken many times and it is spicy but good and i have had nothing but compliments on my recreation of the recipie. veggies are good and a nice bonus to some great chicken
  • Yeah I agree on too much salt taste it dominated the food. I had great guests and they said it was O.K. but I know if they were paying for it they would have sent it back. On the smoke I only used a little bit of chips sprinkled directly on the…
  • Read the post and I am laughing, but it is with you. With a house full of company and some steaks and I convieniently removed my eye lashes, arm hair and the front of my balding head along with a close eyebrow trim. Good thing it did not open. I …
  • WOW that's a lot of ribs! I only plan on doing 6 or9 depending on rsvp. How do the ribs cook when they are packed so tight?
  • I'll bet it had a slimy feeling to it? It is bad DO NOT SERVE IT.
  • I am sorry I wasn't clear on the set up, I had a pizza stone on the spider and the adjustable rig on the top level. I cooked at 275° and pulled the chicken @ 175°. Chicken came out good but the skin was paper thin not crispy at all( does not matt…
  • I use olive oil and greek seasoning on my chops but mine are usually about 3/4" thick. I cook direct and 400° but with the thickness you have that won't work. But the greek seasoning will
  • I would do as Fidel said and run it around 350° they will come out fine and very juicy
  • F it's smoking pretty good chances are the grate is clogged. Take a coat hanger and straighten it out put a 2" bend at the end and go thru the bottom vent, there are holes in the grate where the lump sits, stick the coat hanger in each of the holes…
  • I use yeller mustard too and I pull mine out at 192 also. It generally has a good crust and you don't get any mustard taste in it, just the rub. I don't know if yours stayed at 230° the whole time but mine tends to slowly go up during the cook an…
  • For puled pork I would 1. look up elder wards how to build a fire on the forum recipes or at the naked whiz. 2. start it at night, set the alarm for 1:00 and check your temp. and then, if the timing is right, pull it off for lunch or dinner. 3. I co…
  • So what is your back up plan for diner?
  • Well I never tried it without the plate setter so I hope someone else will chime in, but I don't think it will come out right. I don't know how direct heat will affect the outcome. I guess it is safe to assume this is the regular grid and not an ex…
  • Pulled pork is low and slow at @ 250 but the six hours is not right. Your going to pull it out at 190-200 deg. The last one I did was a 6lb. and it took 12 hours. I have had them take up to 24 hours. Do you have a digital thermometer to put in th…
  • I have the nomex gasket and I also have a lid that is off about a 1/4 inch. Even at high temps I have only scorched the area out of alignment. The dome is tight all the way around and I have cooked and cleaned in that range. Have you done the dol…
  • He cooks a lot more ribs than I do and I have followed his advise with good results. What's the worst that can happen, you were ready to scrap them anyway so go for it.
  • NO, There are some who don't do that but I've heard the seasoning won't penetrate as well. I have always pulled the skin but once I didn't pull all the skin on beef ribs, and after they where cooked you could easily remove it. The ribs where still g…
  • I have noticed that keeping the top closed as much as possible produces a very moist product no matter what you are cooking but the crispy skin is what I can't get. The pulled pork or steaks and don't forget chops all come out great, it is just t…
  • Well for starters how are cooking it? Pizza stone , temps, plate setter, etc.? :huh:
  • I love to make thighs and leg quarters, I generally go with the raised grate @325° and butt rub. I also like marinades from Mcormick, there easy and tasty. Higher temps. cook the chicken well but it seems like more of the flavor from the rub or m…
  • The warranty can come in handy if you have a problem and the local dealer can be a + when you have questions. As far as the egg now, that is something you will enjoy and use more often than you think. WELCOME
  • I have a large and I generally leave all the dampers wide open until I get to temp. then I have an idea where they are going to be for that cook. I put them close and see if the temp. drops. Usually it continues to climb up a little and I let it. Wh…
  • That means I have to eat on the deck so she can't smell it:)
  • Which seasoning?
  • WOW I did not think zuchini was popular on the grill. Bente : stuffing it with sausage sounds good, unless your my wife then it sounds like this, OOH THAT SMELLS GOOD , WHY ARE YOU MAKING THAT IN FRONT OF ME, YOU KNOW THIS ISN'T EASY BLAH BLAH BLAH…
  • I might be beating a dead horse but I have to say after having a gasser and a kettle for 20 years, I got an egg and for some reason going out to eat is not that good anymore. I still have the others but they don't get used much, unless I have a p…
  • I have been doing the pizza at 450° plate setter, legs up and the grid/stone and found it cooks the crust perfect and cheese is golden brown. I only use the whole milk mozzarella so I can't tell you the difference in cooks. It seems if you do …
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